Monday, March 25, 2013

Quick Dinner Muffins

Do you ever find yourself in a time-pinch and need a quick bread and you don't have time to wait for yeast?

Me too!

This often happens to me at lunch.

I can get a pot of soup together pretty quickly but bread takes a little more planning and with school and other things, sometimes I forget the bread!

(See? And you all just thought I had everything organized, all day, every day!:)

One alternative is to bake bread a couple of times a week, cool and slice it, store it in a Ziploc bag in the refrigerator, and take the needed slices out and pop them in the toaster. (That's my breakfast trick.)

But I think you'll find these muffins are a quick and easy fix in a pinch.

You can mix up your flour according to your preference as well.

They're slightly sweet, making them perfect for a spicy or salty soup.

They have an almost biscuit like texture.

My kids love one with their meal and one stuffed with homemade jelly for dessert ;-)

(Two birds, one stone! Well, two purposes, one bread!)

So fluffy too!

2 cups whole wheat flour*

1 cup plain, all-purpose flour

1 T baking powder

1/4 t baking soda

1/2 t salt

1/4 cup sugar**

1 egg

1/3 cup oil

1 3/4 cup buttermilk***

Mix dry ingredients in a bowl. Make a well in the center for wet ingredients. Mix the center, then gradually stir in the dry mixture. This should make a thick batter that's thoroughly moist.

Scoop into greased muffin pan.

Bake at 400 for approx. 20 minutes.

Makes 12.

*I grind extra flour and store in the freezer for quick foods. You can also mix up your flours or even use all wheat or all white.

**You can also add more sugar and fruits etc., to make this a sweet muffin for treats or breakfast.

***You can use plain milk but they won't be as fluffy. Also, depending on the flours you use, you may need a little more or less liquid so adjust accordingly.